Beef Skillet Enchiladas (Print Version)
Hearty one-pan Tex-Mex skillet of seasoned beef, black beans, enchilada sauce, corn tortillas and melty cheeses.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Spices & Herbs
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauces & Pantry
11 - 1 can (15 ounces) enchilada sauce (red or green)
12 - 1/2 cup tomato sauce
13 - 8 small corn tortillas, cut into quarters
14 - 1 cup shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
→ Toppings (optional)
16 - Sliced green onions
17 - Chopped fresh cilantro
18 - Sour cream
19 - Diced avocado
# Directions:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it apart, until evenly browned. Drain excess fat as necessary.
02 - Add diced onion, minced garlic, and diced red bell pepper to the skillet. Sauté until softened, about 3 to 4 minutes.
03 - Stir in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper until well combined.
04 - Pour in the enchilada sauce and tomato sauce, then mix thoroughly to incorporate.
05 - Arrange half the cut corn tortillas evenly over the beef mixture, then sprinkle evenly with half the cheddar and Monterey Jack cheese. Repeat layering with remaining tortillas and cheese.
06 - Reduce heat to low, cover the skillet, and allow to simmer for 5 to 7 minutes until heated through and cheese is fully melted.
07 - Place the skillet under a broiler for 2 to 3 minutes until the top is bubbly and golden, if desired.
08 - Top with green onions, cilantro, sour cream, or diced avocado as preferred. Serve hot.
# Expert Tips:
01 -
- This entire dinner comes together in just one pan—no stack of dishes waiting for you after.
- The cheesy, melty layers make everyone at the table reach for seconds without even thinking.
02 -
- Once I forgot to drain the black beans and landed with a watery skillet that wouldn’t set—skip that mistake and always rinse and drain.
- Letting the tortillas barely overlap makes all the difference, giving you those saucy, melt-in-your-mouth bites instead of a heavy stack.
03 -
- Always let the skillet cool a little before serving—the layers settle and cut cleaner that way.
- A sprinkle of smoked paprika on the very top before broiling intensifies that toasty aroma and brings a bit of Tex-Mex magic.